Toasted Buckwheat Chocolate Chip Cookies

It’s that time of the year again! The holiday season is upon us and we were invited to spread the joy and share our delicious Toasted Buckwheat Chocolate Chip cookie recipe with eveyone at CTV News. It’s very much like our classic chocolate chip cookie but with a twist. Perfect for the holidays or just something to always have in your cookie jar. Enjoy!

Although not all of us can make time for holiday baking, the toasted buckwheat chocolate cookie can also be found at Beaucoup Bakery on its own or in a special holiday cookie & milk box. It’s truly a gift that can not go wrong, perfect for those with the biggest sweet tooth or as a perfect hostess gift.


Toasted Buckwheat Chocolate Chip Cookies


1 cup Unsalted Butter
1.5 tsp Salt
1.5 cup Light brown sugar
0.5 cup Granulated sugar
2 Eggs
2 tsp Vanilla extract
1.5 cup Buckwheat Flour ‐ Toasted
1.75 cup All Purpose Flour
1 tsp Baking soda
1.25 tsp Baking powder
250g Chocolate feves, preferably Valrhona’s Manjari and/or Alpaco

Preheat oven to 350F.

Cream butter and sugars in a large bowl with a hand mixer or stand mixer. Add salt, eggs
and vanilla and mix until well incorporated. Be sure to scrape down the bowl.

In a medium bowl, whisk buckwheat flour, flour, baking soda, and baking powder. Slowly
add the dry mixture to the butter while mixing on low speed until just incorporated. Do not
overmix. Add the chocolate fees and finish the final mixing by hand with a rubber spatula.

Using a ice cream scoop holding about 2 tbsp each, scoop cookie dough about 3 inches
apart on a parent lined cookie sheet. Bake for 10‐15 mins or until the edges are golden
brown. Allow to cool on the sheet for 5 minutes and remove to a cooling rack.

Serve warm or at room temperature. Cookies will keep up to 3 days stored in an airtight container.

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